Crostini:
1 long thin loaf fresh sourdough bread
2 whole cloves garlic, peeled
1/4 cup olive oil
Olive Tapenade:
one 8 ounce jar pitted Kalamata olives
1 tablespoon drained capers
1 whole clove garlic
1 tablespoon fresh chopped rosemary
2 teaspoons extra virgin olive oil
Tomato Relish:
2 tablespoons granulated sugar
1 tablespoon apple cider vinegar
1/2 cup slivered onion
1 clove garlic, minced
2 cups peeled, seeded and diced tomatoes
Preparation
Prepare the Crostini:
Slice the bread into angled slices that are 1/4 inch thick. Crush the garlic ina press and whisk into the oil. Brush the slices with the garlic olive oil,transfer to a baking sheet and toast in a 350 degree F oven until the slices aregolden, about 10 minutes. Cool.
Make the Tapenade:
Combine the olives, capers, garlic and rosemary in the bowl of a food processorfitted with a metal blade. Purée well, then transfer to a small bowl and fold inthe olive oil. The tapenade can be made a day or two ahead and refrigerateduntil ready to serve.
Prepare the Relish:
Combine the sugar and cider vinegar in a saucepan and stir over medium-low heatto dissolve. Add in the onion and garlic and simmer until the onion slivers aretranslucent and the liquid is syrupy, 3 to 4 minutes. Add in the diced tomatoesand continue to simmer, stirring frequently, until most of the liquid isabsorbed and the relish is thickened and chunky, 6 to 8 minutes. Cool to roomtemperature.
